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Milk Bread Cinnamon Rolls

Milk bread cinnamon rolls use a tangzhong dough for soft, stretchy rolls with a tender crumb. They’re filled with brown sugar and cinnamon, baked until golden, and topped with cream cheese icing while warm.
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Prep Time 45 minutes
Cook Time 30 minutes
Rising 2 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 0.5 cup whole milk for the tangzhong
  • 3 tbsp all-purpose flour for the tangzhong
  • 0.5 cup whole milk remaining, for the dough
  • 3.5 cup all-purpose flour remaining, for the dough
  • 2.25 tsp instant yeast
  • 0.33 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp fine salt
  • 6 tbsp unsalted butter softened, for the dough
  • 4 tbsp unsalted butter softened, for the filling
For the filling
  • 0.5 cup light brown sugar packed
  • 1 tbsp ground cinnamon
For the icing
  • 1 block (4 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp whole milk

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the tangzhong
  1. Spoon and level the flour.
  2. Whisk 3 tablespoons of the flour with 1/2 cup milk in a small saucepan until smooth.
  3. Cook over medium-low heat, whisking constantly, for 2–3 minutes, until thick like pudding and the whisk leaves tracks.
  4. Transfer to a bowl and cool until lukewarm.
Make the dough
  1. Warm the remaining 1/2 cup milk to 100–110°F.
  2. In a large bowl, combine the warmed milk with the yeast, granulated sugar, eggs, lukewarm tangzhong, remaining 3 1/2 cups flour, and salt; mix until a shaggy dough forms.
  3. Knead with a dough hook on low for 5 minutes, or by hand for about 8 minutes, until the dough begins to look elastic.
  4. Knead in 6 tablespoons softened butter a tablespoon at a time.
  5. Continue kneading for 8–10 minutes with a mixer or 12–15 minutes by hand, until smooth, stretchy, and tacky.
  6. Place the dough in a clean bowl and cover.
  7. Let rise at room temperature for 1–1 1/2 hours, until doubled in size.
Make the filling
  1. Stir together the brown sugar and cinnamon in a small bowl.
Assemble and proof the rolls
  1. Line a 9x13-inch baking pan with parchment paper.
  2. Gently deflate the dough and roll it on a lightly floured surface into a 12x18-inch rectangle.
  3. Spread the remaining 4 tablespoons softened butter over the dough and sprinkle evenly with the cinnamon-sugar mixture.
  4. Roll tightly from a long side into a log, pinch the seam closed, and cut into 12 rolls.
  5. Arrange the rolls cut-side up in the prepared pan and cover.
  6. Let rise for 45–75 minutes, until puffy and touching.
  7. Preheat the oven to 350°F during the final 20 minutes of rising.
Bake the rolls
  1. Bake for 25–30 minutes, until golden brown and the center rolls no longer look doughy.
  2. Cool in the pan for 10 minutes.
Ice the rolls
  1. Beat the cream cheese, powdered sugar, vanilla, and milk until smooth.
  2. Spread the icing over the warm rolls.

Notes

For the softest texture, stop kneading when the dough is smooth, stretchy, and tacky. Refrigerate leftovers in an airtight container for up to 4 days; freezer-friendly. For a lactose-free adaptation, use lactose-free milk, butter, and cream cheese.